Evergreen - Cook

Job Purpose:

Responsible for performing all phases of cold and hot food production, including catering events. Works with all production lines and special functions as needed at MCFI kitchen and serving/cafeteria operations.

Reporting Relationships

Reports To: Supervisor or Manager on duty

Direct Reports: None

Essential Job Functions:

(Reasonable Accommodations may be made to enable individuals with disabilities to perform these essential functions.)

• Cook I will work collaboratively with other food service employees

• Cook II will lead food service employees and food service trainees as part of this leadership role.

• Provide coverage and training of team members and clients as needed.

• Practice and promote food and physical safety in the workplace and report all accidents according to agency procedures.
• Effectively clean and sanitize work areas, following a set schedule and per state and local health code.
• Adhere to all workplace and trade safety laws, regulations, standards, and practices.
• Prepare and portion menu items assigned by following the approved recipe or production sheet, changes to be approved supervisor.
• All food preparation is according to DPI, State and Local Health Code regulations, complete within set guidelines and following safe food handling practices according to established agency and ServSafe standards.
• Prepare meals in quantities over 500 servings, and ability to convert recipes to accommodate quantity needed according to Food Safety Plan and Standard Operating Procedures.
• Communicate necessary food and supply needs to management to ensure accurate and complete food production.
• Prepare accurate production documents prior to and during production, maintain proper filing protocol.
• Respond to emergency situations in accordance with safety training received.
• Complete all daily assignments, including opening and closing checklists.
• Maintain clean and organized storage areas, includes but not limited to: receiving, stocking, labeling, dating, checking inventory and rotating products, following State and Local Health Code
• Participate or lead daily and monthly food and physical safety audits
• Record food, storage, thermometer calibration, cooling, re-heating, dish washing machine temperatures, and sanitation data on the appropriate HACCP log daily.
• Participate in mandatory agency and departmental training and in-services to further develop professional skills.

Required Education, Experience, Certifications, Licensure and Credentials: (Where appropriate, education and/or experience may be substituted)

Minimum Age Requirement: 18 years

Minimum Required Education: None

Preferred High School Diploma or equivalent

Minimum Required Experience: Two years of experience in food production

Required License – Certification – Registration: None

Issued By Governing Body (if applicable):

Travel outside of office: None

Required Valid Driver's License: None

Required Auto Insurance: None

Knowledge – Skills – Abilities:

• Ability to follow proper kitchen techniques and practices and knowledge of all cooking utensils and equipment
• Ability to efficiently complete task under minimal supervision
• Participate in inventory control documentation.
• Ability to communicate customer concerns to designated Food Service staff.
• Ability to promote cooperation and commitment within a team to achieve goals and deliverables
• Ability to diligently attend to details and pursues quality in accomplishing tasks.
• Ability to build and maintain customer satisfaction with the products and services offered by the organization
• Ability to maintain good grooming and hygiene practices as required by agency, local, State, and federal regulation.

Physical Requirements, Visual Acuity, and Work Conditions

Physical Requirements: Reaching, Extending hand(s) and arm(s) in any direction. Standing for sustained periods of time. Walking, moving about on foot to accomplish tasks, pushing, pulling. Lifting, raising objects from a lower to a higher position or moving objects horizontally from position to-position. Fingering, picking, pinching, grasping items, typing, or otherwise working.

Exerting up to 50 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, and team-lift 75 pounds.

Talking, expressing, or exchanging ideas by means of the spoken word. Hearing, perceiving the nature of sounds at normal speaking levels with or without correction

Visual Acuity: The worker is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned, with or without adaptive equipment

Working Conditions: The worker is subject to both indoor and outdoor environmental conditions: Activities could occur outside when loading, unloading, or making deliveries

This is a general outline of the essential functions of this position and shall not be construed as an all-inclusive description of all work requirements and responsibilities that may be inherent in this position. The employee may be required to perform other job-related duties as requested by the designated work leader(s). All requirements are subject to change over time.

CFI is an Equal Opportunity Employer and promotes a Drug Free Work Environment.